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Tuesday, January 29, 2013

Julia's Everyday Soupe à l’Oignon (Onion Soup)

From the kitchen of One Perfect Bite...The Silver Fox has been a truly good sport for the last week or so. Our meals have been soft and lightly seasoned, which, as you might suspect, is the culinary equivalent of purgatory for a man who knows his way around the herb garden. I swear I heard him groan as I was putting together the umpteenth pot of Hawaiian Long Rice this morning, so when he went out for his walk, I hit the pantry shelves and made our favorite version of French onion soup for him. The soup was developed by Julia Child and it was the first of her recipes that I made. It comes from The French Chef Cookbook which recorded and tracked the dishes she made for her first televised cooking program. The instructions, then and now, are easy to follow and make wonderful dishes. This soup is no exception. While the onions must be cooked until they form a slurry, this recipe is as easy as they come and the resulting soup will rival any bistro special. Julia's recipe is featured below, She begins it with this note:

"The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the deep, rich flavor which characterizes a perfect brew. You should therefore count on 2-1/2 hours at least from start to finish. Though the preliminary cooking in butter requires some watching, the actual simmering can proceed almost unattended."

17 comments
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We both adore french onion soup, but it is hard to find a good one in the restaurants! They are either way too salty or taste like bouillon cubes. I have several recipes and used to make it once in a while. I bet yours is luscious!

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